Vegan Pumpkin Cheesecake

This pumpkin cheesecake is without a doubt one of the most delicious desserts you will have.

it is so easy to make and you will never even know it is vegan!

Ingredients:

8 ounces vegan cream cheese

12 ounces silken tofu

1/2 cup agave nectar

2 Tbsp corn starch

1/2 tsp vanilla

1/2 cup pumpkin puree (pure pumpkin, not pie mix)

3 Tbsp brown sugar

1 Tbsp cinnamon

1/2 tsp ground nutmeg

1 Tbsp pumpkin pie spice

1 pre-made 8-inch graham cracker crust

Directions:

Preheat oven to 350 degrees.

Place all ingredients up to the pie crust in a. food processor and blend until smooth and creamy.

(you can taste the batter and adjust spices as desired)

Pour mixture into pie crust. Bake for 50-60 minutes or until the center is almost set.

Remove from oven and allow to cool. Refrigerate for at least 3 hours.

Makes 8 servings.

Nutritional information per serving:

Calories: 270

Carbohydrates: 37 grams
Protein: 3 grams

Fat: 1 grams